Chicken noodle soup with homemade broth

Food Tips

Chicken noodle soup with homemade broth

It's cold and flu season, the snow and mercury continue to fall, and nothing tastes better on the lips than homemade chicken soup when a little comfort is needed.

It's easy to boil a whole chicken for your own chicken stock -- to keep in the freezer when future colds hit, or for an easy weeknight meal. Not only do you reap the most health benefits from a real boiled bird, your homemade chicken stock isn't loaded with sodium and MSG like most prepackaged soups and bouillons.

Below are step-by-step instructions for The Canadian Living Test Kitchen's Homemade Chicken Stock and Chicken Noodle Soup.

2. Remove chicken and refrigerate. Strain liquid through cheesecloth-lined sieve into large shallow bowl, pressing vegetables to extract as much liquid as possible. Let cool, cover and refrigerate for at least 6 hours or for up to 12 hours.